Mustard on cabbage brine from powder

Step-by-step preparation

Cooking time: 7 mins

1. STEP 1

   

   Ingredients.

2. STEP 2

   

   Sprinkle mustard.

3. STEP 3

   

   Add sugar.

4. STEP 4

   

   Mix.

5. STEP 5

   

   Add brine.

6. STEP 6

   

   Stir and leave for 8 hours.

7. STEP 7

   

   Add oil.

8. STEP 8

   

9. STEP 9

   

   Mustard in brine.

Comments on the recipe

Anahit

04.09.2023

4.8

I need mustard for the hussar salad. And by chance, on the pages of the “Khrumki” list, I saw a recipe for making mustard with cabbage brine, which interested me. I have always cooked with vinegar diluted with water. The cabbage brine mustard turned out “amazing” and I immediately wanted sausages (I realized my dream an hour later)

GalchonoK

04.09.2023

4.5

Ouch! Thank you very much for your attention to my recipe, try it and cook it like this, it’s also delicious

Anahit

04.09.2023

5

Galka, thank you for the originality and piquant taste. And the hussar salad with the addition of your mustard became just the squeak of the festive table.

Shura

04.09.2023

5

It’s especially good when there is no ready-made mustard in the house and the store is far away, or is already closed, and you take it and cook it yourself, because at home you always have the products indicated in the recipe. And the most important thing is that it is prepared with soul and for yourself.

Anahit

04.09.2023

4.5

Shurochka, we eat so much mustard that it is always present on the table. A stall with spices recently opened in our market. So I buy everything from there by weight: mustard powder, ginger, garlic, etc., and sesame seeds, and flax and pumpkin seeds, and chili and gelatin and various, various overseas spices. So I stock up on what I need for future use. And then from the stores in beautiful bags, so neatly packaged, you bring it home and find... the wrong quantity and for the wrong money. Well, I discovered that we are running out of mustard. Bye Shurochka, I ran to the market

Marinero

04.09.2023

4.7

Let's try it with cabbage. I usually make it with brine from pickled cucumbers. Preheat it to 50-60 degrees. Then the mustard turns out strong.